Miller and Carter- Bagshot, Surrey
Another rump steak. Visible fat running through. Small piece of meat.
Sides were good including a quarter of an iceberg lettuce with a choice of dressings and an onion cake.
Steak was disappointing. Too small, too fatty. Nice flavour.
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First one looks perfect to me, just how I like it lose the orange though last time I used garnish like that was back in the 80s, for me peppercorn sauce or red wine, or personal fav Stilton but that steak looks proper !!
Stilton is a lovely sauce.......and I’m not a huge fan of the cheese.
I had the choice of Peppercorn, garlic butter or a steak with onions on top.
I’ve been going to the restaurant for over 10 years now.
Had virtually everything on the menu.
I like Stilton as a sauce but sometimes too much is used and for me spoils a good steak.
Home made is all the juices it's cooked in after 10 minutes in the oven in a covered pan and reduced down on the stove.
Yeah, same when it’s put on Pizza. Or a burger.
Stilton is nice with Choc digestives though.
God I fancy a steak right now. I just had a fish finger sandwich. Didn’t even touch the sides.
Going for different type of steak today
Old fashioned braised steak using some tougher cuts and cooking during the day
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Bought a couple of slabs of that yesterday to be used on the next casserole or curry.
Was planning on a beef and coconut curry but steaks look too good to dice up!!
Haven’t done braised steak since my chef days in the navy so cracked some port and a port sauce cooking ready to pour over sealed steaks gonna be smelling andsome all day data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Sounds nice, very nice data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Last casserole I did I did with a few slabs of skirt and 1/2 bottle of Pinot and 1/4 glass of Port...Should keep me merry for weeks data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
That sounds lovely
Just got to wait a few hours now lol
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